Since fall is upon us and we are officially in Pumpkin-Flavored-Everything Season, I chose these Soft Pumpkin Sugar Cookies for today.
Nothing makes me happier than a soft sugar cookie with icing. Throw pumpkin into the mix and I’m in heaven. So, when I saw this recipe from Lauren’s Latest, I knew I had to give it a try with a few IBC tweaks.
This particular recipe is so simple to make. One thing to remember, though, is that you don’t want to over bake the cookies. Keeping these babies in the oven for just the right amount of time is the secret to their soft texture.
Also, as you might notice, there are several fall spices in these cookies. Make sure to include them all. As I discovered (and have mentioned here before) with pumpkin baking, you really need this blend of spices to get a vibrant pumpkin flavor. Trust me on this one.
And that’s it, friends. You can find the recipe below, and don’t forget to enter the giveaway at the end of this post.
Yum! Delicious bite-sized pumpkin goodness. I could snack on these all fall!
Soft Pumpkin Sugar Cookies
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, and spices; set aside. In another large bowl, beat together the butter, oil, pumpkin, sugars, vanilla, and eggs. Mix until smooth. Then, slowly mix in the dry ingredient until completely incorporated.
- Using a 1 1/2 tablespoon scoop, place the dough onto a baking sheet lined with parchment paper (or a silicone baking mat). Use a glass to flatten the dough to about 1/2 inch thick. (If the dough sticks, press the bottom of the class in granulated sugar before flattening the dough.) Bake for 8-9 minutes.
- Once baked, transfer the cookies to a cutting board to cool.
- While the cookies cool, prepare the glaze. Whisk together all of the ingredients until smooth. If your glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
- Once the cookies are cool, use a spoon and spread glaze over top of each cookie. Let the glaze harden before serving or packing away.